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Shiso and Eggplant Japanese-Style Pasta with Scallion Sauce

Cost $8, save $12

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Pasta

    • 🍝 200g spaghetti

  • Vegetables

    • 🍆 2 eggplants
    • 🧅 1/2 scallion, minced
    • 5 shiso leaves, julienned

  • Condiments

    • 2 tbsp olive oil
    • 🧄 1/2 tsp grated garlic
    • 3 tbsp concentrated soy sauce (3x)
    • đź’§ 50ml water
    • 🧂 Pinch of salt and pepper

  • Toppings

    • 1 packet bonito flakes

STEPS

1

Cut the eggplants into chunks and soak in water. Mince the scallion and julienne the shiso leaves.

2

Heat olive oil in a frying pan and sauté the scallion and grated garlic.

3

Add the eggplants and cook until softened and absorbed the oil. Mix in soy sauce and water.

4

Boil the spaghetti according to package instructions and drain.

5

Combine the spaghetti with the eggplant mixture, season with salt and pepper. Serve on a plate topped with bonito flakes and shiso leaves.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 12g
    Protein
  • 60g
    Carbs
  • 15g
    Fats

đź’ˇ Tips

Use fresh shiso leaves for a more aromatic flavor.Adjust the soy sauce concentration to your taste preference.Leftover pasta can be stored in the fridge and reheated.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.